Cheese

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  • Wow, new Horse Collar 22-inch kielbasa with beer cheese at Packers stadium

    cheese - Yahoo News Search Results
    22 Aug 2014 | 1:27 pm
    When you're watching your favorite sports team, you need proper fuel. If you're a Green Bay Packers fan catching a game at Lambeau Field this season, that fuel can now come in the form of a 22-inch-long kielbasa.
  • Classic Baked Macaroni & Cheese

    CHEESE - Bing News
    23 Aug 2014 | 4:29 am
    Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat. Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally ...
  • A Proper Setting for a Meal at the Beach

    NYT > Cheese
    12 Aug 2014 | 9:00 pm
    Nautical plates for weekend house gifts, golden aged cheese and Washington cherries are among the highlights.
  • Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

    Cheese Underground
    Jeanne Carpenter
    15 Aug 2014 | 5:24 pm
    Andy Hatch with one of his first experimental batches ofRush Creek Reserve on May 20, 2010. The cheese wasofficially released that fall to great acclaim. Photo by Jeanne CarpenterUncertainty over how the U.S. Food and Drug Administration will rule in regards to a number of pending raw milk cheese regulations has claimed its first official victim: Rush Creek Reserve by Uplands Cheese near Dodgeville, Wisconsin.In an email to industry professionals this morning, Uplands co-owner and lead cheesemaker Andy Hatch broke the sad news that he will not be making Rush Creek this year. "It's…
  • Cheesy Baked Gnocchi w/ Pancetta & Sage

    WordPress Tag: Cheese
    zosia1995
    22 Aug 2014 | 12:23 am
    It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with…
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    cheese - Yahoo News Search Results

  • Wow, new Horse Collar 22-inch kielbasa with beer cheese at Packers stadium

    22 Aug 2014 | 1:27 pm
    When you're watching your favorite sports team, you need proper fuel. If you're a Green Bay Packers fan catching a game at Lambeau Field this season, that fuel can now come in the form of a 22-inch-long kielbasa.
  • Finland's Shops Flooded With 'Putin Cheese' While Websites Crash on Demand

    22 Aug 2014 | 3:20 am
    Finnish shops are being flooded with various food products that were destined for Russia as sanctions have prevented exporters from selling goods to their key trading partner. Locals are currently enjoying a glut of 'Putin Cheese' – Finnish cheese with Russian text on the packaging that was intended to be sold in the overseas market- at extremely low prices. The cheese in Finland is called ...
  • Ask a Chef: Celebrating local cheese

    21 Aug 2014 | 2:17 pm
    Whether as a snack, sauce, side dish or a main course ingredient, cheese is delicious. This week Harmons is celebrating local cheese with two tasty cheese recipes.
  • VIDEO: Russia ban hits Somerset cheese maker

    21 Aug 2014 | 12:10 pm
    A Somerset cheese maker said his business is being hit by the Russian import ban on dairy products from the European Union.
  • The FDA’s ‘War’ on Artisanal Cheeses

    21 Aug 2014 | 11:21 am
    The artisanal cheese world in the U.S. is in danger of crumbling because of regulatory uncertainty from the Food and Drug Administration. At least one cheese maker, Uplands Cheese, has already taken action. ...
 
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    CHEESE - Bing News

  • Classic Baked Macaroni & Cheese

    23 Aug 2014 | 4:29 am
    Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat. Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally ...
  • Packers now selling grotesque looking 22-inch kielbasa with beer cheese

    22 Aug 2014 | 7:50 am
    When you're an NFL team named for a company that canned animal by-products under the slogan, "A meat market on your pantry shelf," and your fans wear cheese as a hat, your stadium better have a menu to match. Enter The Horse Collar, a 22-inch kielbasa ...
  • Product Review: Pirate’s Booty Mac & Cheese Aged White Cheddar

    22 Aug 2014 | 7:43 am
    If you follow my blog, you already know that the folks at Pirate's Booty were kind enough to send me four boxes of their new Mac & Cheese to try. This is the third box I've tried - three down, one to go! All four varieties of their new mac & cheese line ...
  • Wow, new Horse Collar 22-inch kielbasa with beer cheese at Packers stadium

    22 Aug 2014 | 5:47 am
    When you're watching your favorite sports team, you need proper fuel. If you're a Green Bay Packers fan catching a game at Lambeau Field this season, that fuel can now come in the form of a 22-inch-long kielbasa. The monster sausage is one of the new food ...
  • Say cheese if you want a mouth-watering pizza

    21 Aug 2014 | 9:48 pm
    How sumptuous you find a pizza has a lot to do with how yummy the cheese looks. Now, a study reveals that the elasticity, moisture, water activity and transition temperature all influence the colour uniformity of cheeses. The researchers evaluated the ...
 
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    Cheese Underground

  • Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

    Jeanne Carpenter
    15 Aug 2014 | 5:24 pm
    Andy Hatch with one of his first experimental batches ofRush Creek Reserve on May 20, 2010. The cheese wasofficially released that fall to great acclaim. Photo by Jeanne CarpenterUncertainty over how the U.S. Food and Drug Administration will rule in regards to a number of pending raw milk cheese regulations has claimed its first official victim: Rush Creek Reserve by Uplands Cheese near Dodgeville, Wisconsin.In an email to industry professionals this morning, Uplands co-owner and lead cheesemaker Andy Hatch broke the sad news that he will not be making Rush Creek this year. "It's…
  • Saxon Creamery Reinvents Green Fields Into True Monastery-Style Cheese

    Jeanne Carpenter
    11 Aug 2014 | 5:02 am
    I have a soft spot for monastery-style cheeses. Their pungent aromas and savory, meaty flavors are dangerously addictive to this farm girl raised on meat and potatoes.One of my all time favorites is Oka, originally manufactured by the Trappist monks in Oka, Quebec, Canada, and now owned by Agropur (but still aged 35 days in the original cellars of the Cistercian Abbey). At the American Cheese Society Festival of Cheese two weeks ago in Sacramento, I stood next to the Washed Rind table noshing on Oka so long that Keith Adams from Alemar Creamery in Minnesota told me I was going to get kicked…
  • Vermont Wins Second Consecutive ACS Best in Show

    Jeanne Carpenter
    1 Aug 2014 | 8:15 am
    Tarentaise Reserve. Photo by Cheese Chick ProductionsCalifornia may have its cheesy flags and Wisconsin its stoic cheesemaking heritage, but Vermont proved this week at the American Cheese Society annual competition it indeed has the real deal artisan cheesemaking goods, backing up its perennial claim of being "the premium artisanal cheese state with the highest number of cheesemakers per capita."For the second year in a row, an artisan Vermont cheesemaker took Best in Show at the annual ACS conference, held this year in Sacramento, California. Tarentaise Reserve by Farms for City Kids …
  • The Quest to Become a Certified Cheese Professional

    Jeanne Carpenter
    28 Jul 2014 | 10:12 am
    Many thanks to Cheesemaker Cesar Luis for taking this photo of me when I first started working at Metcalfe's Market-Hilldale.Eighteen months after making the decision to try and become an American Cheese Society Certified Cheese Professional, I am on my way to Sacramento, California to take the official exam with 250 other cheesy pro hopefuls.As many of you know, deciding to sit for the test has dramatically changed the course of my cheese geek career. In January 2013, I was rolling full steam ahead with my own public relations company when I persuaded the nice folks at Metcalfe’s Market in…
  • The Next Frontier for Cheese: Raw Milk Microflora

    Jeanne Carpenter
    27 Jul 2014 | 6:25 am
    When I grow up, I want to be Bronwen Percival. Seriously. And not just because she's the buyer for Neal's Yard Dairy, but because she continually has her finger on the pulse of what will make artisan cheesemaking better. Her latest feat includes launching a Kickstarter project that aims to translate a new textbook about raw milk microbiology into English.Every two years, Bronwen organizes a spectacular conference in Somerset County, England, called the Science of Artisan Cheese. (This year the conference is on August 19-20 - more info here). At that conference two years ago, Dr. Christine…
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    WordPress Tag: Cheese

  • Cheesy Baked Gnocchi w/ Pancetta & Sage

    zosia1995
    22 Aug 2014 | 12:23 am
    It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with…
  • Pie Five Pizza

    veggirleatsdallas
    22 Aug 2014 | 12:00 am
    At Pie Five Pizza, you can either eat one of their signature pies or you can completely customize your own pie from crust to toppings, or you can have salad. I find this a simple idea for a restaurant, because every pizza or salad is only $6.99 (no matter how many toppings you choose).  The pizzas are baked in about 5 minutes and then are delivered to your table.  This is great for me, because I like instant gratification.  I am always impressed by how fast these pizzas come out. I choose their signature pizza the Margharita, which is a good vegetarian base, and then added extra veggies to…
  • Steamed cream cheese cake

    cendrine
    21 Aug 2014 | 11:01 pm
    This recipe makes me change my mind on steamed cake. These little ones are so fluffy and soft. Kids love them, for sure. Finally steamed cake for baby. Cheese! My fav. Zann told me she’s not eating this because she prefers the steam-baked version. But she changed her mind after I let her try a bit. Hah oh well. I love to use cheese to fatten kids. After all, it’s healthy source where fussy skinny children can get their calcium. 120g cream cheese, 60g sugar, 2 eggs, 2tbsp formula milk, 1.5tbsp olive oil, 90g cake flour, 1tsp baking powder Soften cream cheese, by double boiler.
  • Old Salty Dog - Sarasota, Florida

    Out For Lunch
    21 Aug 2014 | 10:55 pm
    With the mid day sun beating down on us we beat a hasty retreat from the nearby Ringling Museum and
  • Pizza everywhere but not a bite to eat

    sparkasaur
    21 Aug 2014 | 10:42 pm
    I made these veggie pizzas today but I didn’t get to eat any because of the gluten. Herbed pizza crust shaped in a rectangle.  Tomato sauce and grilled asparagus. Topped with shredded mozzarella and pepper jack.  Caramelized onions and crushed black olives added. Baked at 475. Bubbly cheese.  Dusted with salt, pepper, garlic powder. And finished with green onions.
 
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    lucy's Whey

  • Late Summer Lovin’ | Cheesemonger Favorites

    Amy Thompson
    10 Aug 2014 | 10:45 am
    LATE SUMMER LOVIN’ Here, the wheels that our cheesemongers are most excited about for late-summer snacking. We would enjoy either of these with crisp rose or a dry riesling, preferably al fresco! Plus, see below for details on our East Hampton pop up, happening today! Cheese Cake: Lake’s Edge. This snow white beauty from Blue Ledge Farm in Leicester, VT has stolen the hearts of our mongers and customers alike at both locations! A thin line of vegetable ash, traditionally employed to separate the morning and afternoon’s milk, gives this cheese it’s characteristic…
  • Moustache Madness: The Summer of Yogurt

    Amy Thompson
    10 Aug 2014 | 10:22 am
    MOUSTACHE MADNESS There’s no doubt about it - this is the summer of yogurt, and the undisputed star is White Moustache! Each moustache-adorned jar is filled with the thickest, most luxurious yogurt, made by a father and daughter team in Red Hook, Brooklyn, using old world techniques, Hudson Valley milk, and live probiotic cultures. While we often enjoy it on its own, we won’t deny the magic that happens when paired with Early Bird Granola for a hearty breakfast or mid-afternoon snack. Don’t shy away from savory applications, either! We love to jazz up a jar of the tart Greek…
  • Chelsea Market Welcomes European Cheese

    Amy Thompson
    10 Aug 2014 | 10:16 am
    While our commitment to American cheesemakers and family farms is unwavering, we have invited a few new, European wheels to join the case at our Chelsea Market location! In keeping with our Chelsea outpost’s carefully curated selection, our newest additions are true standouts – the European cheeses we could no longer live without! Stop by our Chelsea Market location for a taste: Queso de Vare is a pasteurized goat’s milk cheese made by a husband and wife team in Asturias, Spain. Milky, slightly floral, with a creamy mouth feel, this cheese begs for cold, crisp rose. On…
  • Picnic Like a Pro

    Amy Thompson
    10 Aug 2014 | 10:08 am
    SUMMER SIP There truly isn’t anything like a cool, bubbly drink on a warm summer evening. Freshly picked elderflowers, lemon, and water from the Belvoir springs combine to make one seriously refreshing beverage – Belvoir Elderflower Presse. At our Upper East Side location, we keep our fridges stocked with both the classic Elderflower Presse, as well as the Elderflower Rose Lemonade. Lovely on its own or in a cocktail! PERFECT PICNIC DESTINATIONS Enjoy your cheese under the stars at one of the outdoor movie screenings around the city, be it Monday nights in Bryant Park or Hudson…
  • Lucy’s Whey is Hiring: Cheesemongers and Servers

    Amy Thompson
    25 Jul 2014 | 9:41 am
    Join our team! Both our Chelsea Market and Upper East Side locations are hiring. Available position include: Cheesemonger Server Cheesemonger: Artisan cheese retailer Lucy’s Whey seeks CHEESEMONGERS for both locations! If you fantasize about eating cheese all day (we do!), join us as a cheesemonger at either our Chelsea Market or Carnegie Hill (Upper East Side) location! Our Chelsea Market shop is located in one of the most bustling food neighborhoods in the city! Our Chelsea cheese case emphasizes farmstead, American cheeses, but is expanding to include some European standouts. Our…
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    John Eats Cheese

  • Gorgonzola

    John Proestakes
    16 Aug 2014 | 10:27 am
    Advertise here with BSAAlso known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and Gorgonzola Piccante. The main difference between Dolce and Piccante is that Gorgonzola Piccante's rind is thicker and dryer. Also, the taste of Dolce is sweet, whereas Piccante is spicy. Gorgonzola Dolce younger, milder sweet…
  • Does wine need to breathe?

    John Proestakes
    1 Aug 2014 | 10:52 am
    Advertise here with BSASo, you're traveling for work, and your boss suggests dinner at an expensive restaurant. You're excited because that place specializes in dry aged steaks. Sure, you've been laying off the red meat for the past six months, but your company is paying. You sit down and look at the wine menu, and it’s all clicks and whistles. Your boss orders a nice red wine, a cabernet sauvignon, and, drowning in indecision, you say, “That sounds great, I'll have one too.” The waiter disappears briefly, returns with a bottle of wine, and pours some into your boss’s glass. He grabs…
  • Cider: the rise of the apple

    Kim Kreil
    13 May 2014 | 9:39 pm
    Advertise here with BSASome time ago, the video Best Beers for Women by WomensForum TV caused an outrage on the internet, displaying a woman complaining about when “you walk into a bar, you pick up a beer menu, you're a lady and you're not sure what to order”. During the video, a few drinks are then suggested to her to satisfy her (let’s just say) “womanly” tastebuds. One of the drinks recommended to her was a cider. Get my top storiesFollow John Eats Cheese What is cider? For those of you that may not know what it is, cider is a fermented alcoholic beverage made from fruit juice…
  • How to cut cheese

    John Proestakes
    8 May 2014 | 11:01 am
    Advertise here with BSAHave you ever bought cheese for an event later in the day and then suddenly thought, “My friends are going to judge me if I don’t cut this cheese the right way?” I do it ALL the time. Luckily, there are some easy rules to remember when you're about to slice that curd. Get my top storiesFollow John Eats Cheese Probably one of the most basic of rules is that you want to make sure that everyone at your party will get an equal portion. That doesn't mean that you should get out a microscope and a laser beam to divide a quarter pound of gouda, so that 100 people can get…
  • Canned beers vs Bottled vs Draft

    Kim Kreil
    15 Apr 2014 | 8:35 pm
    Advertise here with BSAIn early October, John (of John Eats Cheese) and I ventured out to SingleCut Beersmiths in Astoria. They pride themselves on being the first brewery in Queens since the prohibition. They also like to point out that both their address and flagship beer are 19-33 (or 1933), the year prohibition ended. During the brewery tour, they informed us that they will begin canning their beer in the future, but will never bottle it. Thus begins the debate: draft, canned or bottled? Bottles For the most part, it would appear that craft beer in America is sold in bottles. With…
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